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Thursday, April 3, 2014

Lemon gelato with granola crust and strawberry sauce

Like a kid on a road trip, I’ve been annoying the hell out
everyone, myself included, asking several times a day the same question over
and over again: Is it spring yet? Is it spring yet? Is it spring yet? And for
months the answer has been: No, no, NO! So finally, the calendar decided that
it had enough of me and my whining and decided to change its tune and went “Oh,
yeah. It’s March 21st; it’s spring. You’re good to go. Bon voyage.”
Well, apparently there was some sort of confusion, and we got pounded with a
few inches of, not snow, but slush that made my life miserable. I can take
slush like a Gleek, but it was a total pain in the butt to deal with all these bad
drivers that were terrified, and driving 10 MPH in a 35 MPH zone going uphill. Besides
that, the tulips were nowhere to be seen, as far as I know the daffodils were
still six feet underground, and everything was white and grey as far as the eye
could see.

I know many people like the snow, and the cold, and the 30 minutes
it takes to put on and take off all the layers of clothing you need to wear. I
barely mind it myself, but by now I have had it, I’m done, and I wanted my
Spring NOW! Well, in an interesting turn of events, we started our first whole
week of spring-like weather with the highs in the 70s. I was extremely happy,
until I realized I had to work late and the inside temperature in my building
was in the mid-80s. Sweating time!

I dealt with the heat like a good little trooper, and I eventually
made it out of the lab, and then home. I was received by deer running wild through
the backyard they think they own. When the hare saw me it went hop, hop, freeze-you
can’t see me, but I could. The birds, blue jays and cardinals were warming up
their pipes, singing and singing an anthem to spring, to the beat of their own
drums, I’d say. And the squirrels were frantically doing whatever it is that
they do, and they’ve been doing all winter long; bless their hearts. I refused
to let a hot, stuffy day at work mess with what I’ve been dreaming of for
months now. To celebrate, I wanted to make myself a cold treat. I made a lemon
gelato (prepared the night before) with a granola crust and honey-strawberry
sauce. At that point, spring had officially started! Hopefully it will be
good to all of us!

Using a mini chopper, or a food processor, gently pulse the
granola to break down the clusters, and get smaller pieces.

Scoop the gelato into the chilled prep bowl, and gently
press it down so it takes the shape of the bowl. Coat the top of the gelato by gently
pressing the granola into it. Save some granola to garnish later. Keep in the freezer while you prepare the
strawberry sauce.

Using a small butter knife or spoon, help the gelato out of the prep bowl and
into the chilled serving plate, with the granola facing down. Add the
strawberry sauce, and garnish with additional granola, lemon peel and mint
leaf.

Gelato

4 cups half and half

2 cups sugar

½ cup freshly squeezed lemon juice, chilled

Combine all the ingredients, and transfer to the ice cream
maker. Follow the manufacturer’s instructions.